| 1. jellied beet consomme |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 2. jellied consomme |
| The Way To Cook by Julia Child (1989) |
| 3. jellied consomme |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 4. jellied consomme madrilene |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 5. jellied consomme or bouillon |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 6. jellied gazpacho |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 7. jellied madrilene |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. jellied tomato bouillon |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 9. jellied tomato bouillon |
| The New Art 1933 - General Electric Kitchen Institute |
| 10. orange jellied osup |
| The American-International Encyclopedic Cookbook by Ann London (1972) |